Austin Sumrall

The Climb

A formal path through Parklane Academy, the University of Mississippi, and the Culinary Institute of America set the base for Austin Sumrall’s work in the kitchen, with discipline and technique carrying into the next stage of his career. Since 2017, White Pillars has been the center of that work, with Sumrall serving as Chef Owner.

Today

Since 2017, Sumrall has led White Pillars as Chef Owner in Biloxi. The restaurant’s cooking is framed as fresh local, farm-to-table Mississippi Gulf Coast cuisine, a description that keeps the focus on product and place rather than embellishment. Shrimp and grits is the signature dish most plainly attached to his work there. He has said he made a variation of it for the first round, and it is served daily as well as at brunch. His own description of the restaurant is concise: “White Pillars is my creative outlet.” In a career with a single current venue at its center, that line maps the role, the city, the cuisine, and the plate to the same address.

Signature

Austin's signature dishes include shrimp and grits and Oyster Hand Pie.

In Their Words “White Pillars is my creative outlet.” “My love of food and cuisine began with my family.”

Recognition

Austin's honors include James Beard Foundation Best Chef South semifinalist (2020), Ole Miss 40 under 40 recipient (2023), and King of American Seafood (2021).